LalBrew® Wit formerly known as Munich Wheat Beer yeast is a relatively neutral strain which can be used to produce a wide variety of wheat beer styles. Ester and phenol production is lower than for traditional hefeweizen strains such as Munich Classic. LalBrew® Wit provides a baseline profile of banana and spice aromas, but leaves space for the brewer to showcase other spice additions typical of Belgian style beers.
- Beer Styles: Witbier, American Wheat Berliner Weiss, Gose, Hefeweizen, Dunkelweis, and Weizenbock
- Aroma: Fruity, Slight Banana and Clove
- Fermentation Temperature Range: 63 - 72°F
- Optimum Temp: 63-74° F
- Attenuation: Medium - High
- Flocculation: Low
- Alcohol Tolerance: 12% ABV
|Support Documents||Click here for documents|
|Yeast Style||Wheat Ale|
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Customer ReviewsWrite a review
Delivered a solid Hefeweizen. Worth keeping on hand.
Did the job it was designed to do, flocculation was good, sedimentation was high. Will find out about ABV when the beverages are consumed (that is the reason for four stars).
Worked very well for my Dampfbier, ! Very active so watch out, if doing Dampfbier [steam beer] you'll need a blow off tube and receptacle. Sincerely, lots of fun!
Very good dry yeast for ales with lots of wheat or rye. My preferred yeast for Roggenbiers.
Wow!! Great stuff, always arrives fresh..easy to use...great product!